Mexican Breakfast Casserole
Mexican breakfast casserole combines an egg casserole with Mexican spices, cheese, peppers and finished off with a delicious salsa.
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Servings: 8 serving
Ingredients
- 20 ounce bag of frozen shredded hash browns, thawed
- 1 pack taco seasoning
- 16 ounce chorizo
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 1/2 yellow onion, diced
- 6 large eggs
- 1/2 cup sour cream
- salt & pepper to taste
- 1-1.5 cup shredded Mexican cheese
- 1 cup salsa
Instructions
- Preheat the oven to 400℉.
- In a skillet, cook the chorizo. Then, with some of the leftover fat sauté the bell peppers.
- Add the shredded hash browns to the baking pan. Toss the hash browns in the taco seasoning. In a bowl, whisk the egg and the sour cream together. Season with salt and pepper if you'd like. The taco seasoning isn't enough depending on personal taste.
- Add the chorizo and the bell pepper on top of the shredded hash brown. Pour the eggs over everything. Sprinkle the shredded cheese across the top. Place in the oven and cook for 30-40 minutes.
- When the eggs have cooked and the cheese is melted the casserole is finished. Allow to cool a bit before serving then top with salsa and enjoy.
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